Production of Balsamic Vinegar of Modena
The building blocks
Balsamic Vinegar of Modena is produced from grape must from Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni vines. Wine vinegar, and wine vinegar aged at least 10 years, is then added to the grape must.
Acetification and maturation
The processing of Balsamic Vinegar of Modena uses the traditional method of acetification through select bacterial colonies or with the lenta in superficie (slow surface) or lenta “a truciolo” (slow wood shavings) methods. Next comes the maturation phase: acetification and maturation both take place in barrels, vats or casks made from woods, such as sessile oak, chestnut, oak, mulberry and juniper.
The minimum maturation time is 60 days, counted from the moment in which the raw materials, mixed in the right proportions, are sent to processing. At the end of the maturation period, analytic and organoleptic tests are carried out on the resulting product by a group of expert technicians and tasters: these tests must be successful for the product to be certified as Balsamic Vinegar of Modena.
Once the 60-day maturation stage in wooden vats has been completed, Balsamic Vinegar of Modena can be further aged. If this phase lasts over three years, the finished product can boast the “aged” classification. The Balsamic Vinegar of Modena is now ready to bottle and enjoy!